Eggplant Rice

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Ingredients
  • 2-3 tbsp ghee or oil
  • 2 tbsp cashews
  • 1 sprig curry leaves
  • 1/4 cup onion
  • 2 green chili
  • 1 tbsp Ginger-Garlic paste
  • 2 tomatoes
  • 1 1/2 cups Eggplant
  • 2 cups rice
  • 4 cups Water
  • 2 tsp cumin seeds
  • 1 1/2 tbsp coriander powder
  • 2 tsp garam masala
  • salt
  • red chili powder
Instructions
  • Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
  • Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
  • Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
  • Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
  • Turn off saute mode, put the lid , vent to sealing position.
  • Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.
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